4 Serves
168 Mins
Soak the black-eyed peas in water for at least 2 hours, then peel them by rubbing them together to remove the skins. Rinse thoroughly.
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Vitamin K
44 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
134 µg / 400 µgCalcium
62 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
613 mg / 4,700 mgSodium
1127 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
12 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Combine the peeled peas, red bell peppers, scotch bonnet peppers, and onion in a blender. Process until you achieve a very smooth, thick batter.
Transfer the batter to a mixing bowl and stir in the vegetable oil, salt, and black pepper until well incorporated.
Pour the mixture into greased containers or wrap in banana leaves. Place them in a large pot with a small amount of boiling water and steam for 30 minutes until set.
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Turkish
Italian